This is what late spring looks like in Mississippi:
It looks like a four year old boy playing in a glorious wheat field. Not pictured is his grandmother, dripping in sweat and chasing after him hollering “Look at the camera, sweetie, look at the camera!” I was a sight for sure.
Spring also brings strawberries to us. And apparently, May was National Strawberry Month, but I didn’t get that memo. Seems like I am always in the dark about “National such and such” day or “National such and such” month.
Strawberries are my favorite berry, and I certainly don’t need to proclaim a designated day or month to enjoy them.
And this buttercream. Oh my. My new favorite also.
Did you know that roasting fruit give it a great depth of flavor? It does. And strawberries are no exception. I do this often, roasting them in the oven or grilling them. Yum.
Although I loooove buttercream with fresh strawberries in it, I wanted to try a little something different and the results were fabulous when I mixed in roasted strawberries. I also browned a stick of butter, let it solidify again, and added that to deepen the flavor. I loved the outcome, but next time I might try browning two of the sticks of butter to deepen the flavor even more.
–Browning butter is a cinch. Cook the butter over medium to high heat in a saucepan until it gets very foamy and start to look golden brown and smell nutty. I poured mine into a jar, then let it set to cool, then popped it in the fridge to return it to a solid. Then I took it out to allow it to come to room temperature again for the butter cream. It needs to be solid but soft to whip up for buttercream.
–Like I said above, next time I make this, I might brown two of the sticks of butter instead of just one to deepen the flavor.
–Roasting berries is a cinch. I just toss them in a little brown sugar, then put them in a 13 x 9 inch pan and bake for about 40 minutes. I use the juice and all in the frosting.
–This was enough frosting to frost a 2 layer 8-inch cake. I would store the cake in the fridge, but allow it to come to room temperature to eat.
–The strawberry mixture needs to be very cool before mixing into the butter or the butter will melt.
- ½ cup butter
- 2 cups sliced strawberries
- 2 tablespoons light brown sugar
- 1 cup butter, softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Place ½ cup butter in a small saucepan over medium heat. Cook until melted, swirling the pan occasionally. Continue to cook until butter is foamy and nutty smelling, and dark golden brown in color, about 5-7 minutes. Remove from heat and cool to room temperature. Refrigerate just until butter solidifies again, then remove to room temperature so butter is solid, but soft.
- Place strawberries in a bowl and toss with the brown sugar until evenly coated. Spread evenly in a 13 x 9 inch nonstick baking pan and roast in the oven for 40 minutes or until strawberries are soft and there is a thick syrup. Let cool for ten minutes. Transfer strawberries and syrup to a food processor and pulse until strawberries are chopped into very tiny bits, but not pureed. Place in a small bowl and refrigerate until very cool. (Does not need to be warm at all.)
- Place 1 cup softened butter in a mixing bowl and beat until fluffy with the whip attachment. Add the brown butter and continue beating. Add powdered sugar one cup at a time, beating until smooth. Add the cooled strawberry mixture and beat just until mixed. Frosts a 2 layer 8-inch cake.